Mediterranean Chopped Salad with Feta & Olives

This fresh and vibrant chopped salad is a Mediterranean twist on the classic deli-style mix. Loaded with crisp vegetables, creamy feta, savory salami, and a lemony oregano vinaigrette, it’s the perfect light lunch or flavorful side dish for grilled meats or flatbreads.

🥗Ingredients

For the Salad:

  • 5–6 cups chopped romaine or iceberg lettuce

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced (Persian cucumbers preferred)

  • ½ cup red onion, thinly sliced

  • ½ cup garbanzo beans (chickpeas), drained and rinsed

  • ½ cup Kalamata olives, pitted and halved

  • ½ cup crumbled feta cheese

  • ½ cup Genoa salami, chopped (for a bold, savory kick – optional but delicious)

  • 2 tbsp fresh parsley or dill, chopped

  • 1 tbsp capers (optional, for extra briny flavor)

For the Lemon-Oregano Vinaigrette:

  • ¼ cup extra virgin olive oil

  • 2 tbsp red wine vinegar

  • 1 tbsp freshly squeezed lemon juice

  • 1 tsp Dijon mustard

  • ½ tsp dried oregano

  • 1 garlic clove, finely minced or grated

  • Salt & black pepper to taste

🥗 Instructions

1. Make the Dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, garlic, salt, and pepper until emulsified. Set aside.

2. Toss the Salad
In a large bowl, combine lettuce, cherry tomatoes, cucumber, red onion, chickpeas, olives, feta, salami (if using), and herbs.

3. Dress and Serve
Pour the vinaigrette over the salad and toss until everything is well-coated. Taste and adjust seasoning if needed. Serve immediately.

4. Optional Additions
Add pepperoncini, grilled chicken, or a sprinkle of toasted pita chips for added texture and protein.

Prep Time: 15 minutes
Total Time: 15 minutes
Serves: 4–6

Tiffany Allegro